Macadamia Mahi Mahi With Pineapple Pink Peppercorn Chutney Recipe

1. 1

   Chop nuts in food processor or possibly blender.

2. 2

   Lightly salt each side of fillets and coat both sides with nuts.

3. 3

   Place extra virgin olive oil in cool saute/fry pan, add in fillets.

4. 4

   Turn flame on medium and cook fillets till nuts are lightly brown.

5. 5

   Turn fillets over and cook till lightly brown.

6. 6

   Remove from pan and place in 375 degree oven.

7. 7

   Remove when fish is hard to touch.

8. 8

   Chutney: Clean and finely dice 1/2 of the pineapple.

9. 9

   Crush the peppercorns.

10. 10

    Add in the pineapple juice and pineapple to a sauce pot and bring to a boil.

11. 11

    Reduce to a simmer, add in the peppercorns and whisk in the cornstarch mix to thicken.

12. 12

    Pour over fillets and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.